Seasonal recipe No 19 – Pasta with sweet leeks and mascarponePosted on November 6th, 2009 No comments
Adapted from Jamie Oliver’s Naked Chef cookbook. Naturally Jamie makes his own pasta – pappardelle (broad, wavy-edged pasta) – but shop-bought tagliatelle or linguine will work just as well for this simple dish.
Preparation: 5 minutes
Cooking: 15 minutes
1 small knob of butter
1 tbsp olive oil
4 medium leeks, trimmed, washed and sliced at an angle
1 clove of garlic, finely chopped
salt and freshly ground pepper
1 handful grated parmesan cheese
Put the butter and olive oil into a semi-hot, thick-bottomed pan, add the leeks and gardlic, with a -pinch of salt, and gently sweat, without colouring, for about 5-10 minutes with a lid on, until the leeks are soft and sweet. Add the mascarpone. Let this gently melt into the leeks, creating a semi-thick sauce. Taste for seasoning.
Meanwhile cook the pasta in boiling, salted water until al dente. Toss gently in the sauce (if it seems slightly thick, add a little of the cooking water from the pasta). The sauce should perfectly coat the pasta. Serve sprinkled generously with parmesan.Seasonal local food recipes camel community supported agriculture, community supported agriculture, grow your own, leeks, local food, recipe, veg boxes, vegetable boxes
Leave a reply